I couldn't wait to try this recipe. Tahini is umami on steroids, and I've been looking for ways to pair it with chocolate. Wish I'd tested the recipe as-is first before doubling it. The brownie part lacks cohesion but tastes great, and I really think the sesame oil adds that depth of flavor and uber-chocolatey experience. But the tahini swirl turned out like overcooked scrambled egg - tough, tasteless and crumbly. It actually separates from the brownie underneath as you cut the squares. I was going to serve these to company but I'm glad I tasted one first. I would try this again but with more flour and/or less fat for better structure, some leavening (odd that this wasn't included) and without egg in the sweetened tahini.
Tahini Swirl Brownies
Here's a recipe inspired by an idea from my good friend and baking colleague Dawn Woodward of Evelyn's Crackers. You start with brownies and then top them with a swirl of sweetened tahini that gives a delightful nutty depth of flavor and richness. Be sure to use untoasted sesame oil in the batter; the dark, toasted kind would be too strong.
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Total: 50 Minutes
- Calories: 181
- Fat: 11.7g
- Saturated fat: 4g
- Monounsaturated fat: 4g
- Polyunsaturated fat: 2.7g
- Protein: 2.9g
- Carbohydrate: 18.7g
- Fiber: 0.8g
- Cholesterol: 41mg
- Iron: 0.8mg
- Sodium: 108mg
- Calcium: 13mg
- Cooking spray
- 1/4 cup untoasted sesame oil
- 3 tablespoons butter, coarsely chopped
- 4 ounces bittersweet chocolate, coarsely chopped
- 3/4 cup granulated sugar
- 3 large eggs, divided
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 3 ounces all-purpose flour (about 2/3 cup)
- 1/4 cup tahini (sesame seed paste), at room temperature
- 1 tablespoon brown sugar
- 1. Place an oven rack in the upper third of oven. Preheat oven to 350°.
- 2. Line an 8-inch square metal baking pan (not dark nonstick) with parchment paper; lightly coat parchment paper with cooking spray.
- 3. Combine sesame oil, butter, and chocolate in the top of a double boiler. Cook over simmering water until chocolate almost fully melts, stirring gently with a spatula. Remove top of double boiler; stir until chocolate fully melts. Pour chocolate mixture into a large bowl; add granulated sugar, stirring with a whisk until well combined. Add 2 eggs, stirring with a whisk. Stir in vanilla and salt. Fold in flour in two or three batches. Pour mixture into prepared pan. Combine tahini, brown sugar, and remaining 1 egg in a small bowl. Drop spoonfuls of tahini mixture onto brownie batter; swirl with the tip of a knife.
- 4. Bake at 350° for 30 minutes or until a wooden pick inserted in center comes out with moist crumbs clinging. Cool in pan on a wire rack for at least 15 minutes before serving.
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